Southern Shrimp Boil

If you follow along with my weekly dinner menus, you will find the ‘Shrimp Boil’ is a repeated item. Basically this is a reallyreally delicious recipe with little clean up. I have my vegetables cut up the night before, but this step isn’t necessary if you want to go straight into chopping the day of you will only add on an extra 5 – 10 minutes.

Things I LOVE about this recipe:

1. You can change the vegetables and seasonings to make it into your own (mine varies every time I make it).

2. The meal is easy and quick to prepare.

3.  You will look like a chef and receive compliments on taste and appearance (no one will know you threw a bunch of random ingredients into foil to bake).

4. It is the easiest. clean up. ever.

5. Did I mention it tastes really good? Because it also tastes amazing.

I begin by laying out two fairly large sheets on foil (you will want each piece big enough to fold and close entirely). Then comes all the chopping of potatoes, zucchini, squash, and jalapenos,  disperse these evenly on each piece of foil. Add remaining ingredients: shrimp, seasonings, and ear of corn (split in half). Drizzle oil over everything and fold the foil over while scrunching up the sides so little heat or flavor escape in the oven.

Check on your meal by peaking in the foil after about 20 minutes to make sure everything is cooking evenly. I generally need to leave everything in the oven closer to 30 minutes to make sure the shrimp and potatoes are cooked through.

My favorite side that really gives this recipe a southern feel is a homemade, honey butter biscuit. (Look in my “Recipes” for instructions)

When you are finished eating, toss out the foil and you are free from dishes the rest of your night! Go see a movie, read a book, or start knitting some mittens for winter (or whatever it is you wish you had more free time to do)!

20 large, frozen Shrimp
1 large Russet Potato
1/2 C Zucchini
1/2 C Squash
1 Jalapeno Pepper
1 ear of Corn
1 TSP Ground Peppercorn
1 TSP Chili Powder
1 TBSP Butter
1 TBSP Olive Oil
Optional: Salt

 

  1. Preheat your oven to 450 degrees
  2. Cut up the zucchini, squash, jalapeno pepper, potato, and break your corn in half
  3. Combine all vegetables and shrimp evenly onto 2 separate pieces of foil
  4. Season the foil packets with the peppercorn and chili powder (salt optional)
  5. Add half a tablespoon to each half of the corn
  6. Drizzle oil over the shrimp and vegetables
  7. Close your foil packet and bake for 20 – 30 minutes or until the shrimp are fully cooked
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